Summer Borscht
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Servings
4 -6 servings
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Cuisine
Vegan, gluten-free
Summer Borscht
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 3 Medium sized beets scrubbed with, tops and bottoms trimmed
- 3 cups water/enough to cover the beets in a pot
- 1 tbsp vinegar
- 1 tbsp lemon juice
- 1 tsp salt + more to taste
- /2 cup of cucumbers (sliced into coins, then cut into strips)
- 1/4 cup freshly chopped dill
- 3 springs of green onion chopped (both white and green parts)
- 1/3 cup vegan sour cream
Instructions
- Boil the trimmed and scrubbed beets for 30-40 minutes until the fork tender. Remove with a slotted spoon, then reserve and strain the cooking liquid (I had some parts of the skin from the beets from moving around)
- Add vinegar, lemon juice, and salt to the cooking liquid, store in fridge to cool.
- Rinse the beets with cold water, then peel them (the skin will just come off if you rub them or use a paring knife)
- Let them cool while you prepare the rest of the ingredients.
- Slice the cucumbers, chop the dill and onions.
- Grate the beets with a cheese grater, and store in fridge to cool. Let all ingredients chill for about an hour or two before you assemble the soup.
- To make the soup, combine all prepared ingredients (onions, cucumber, dill, grated beets, cooled cooking liquid, and vegan sour cream) and stir.
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